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This week’s episode of Inside School Food is the first installment of a series of episodes we’re calling “And Now for Something Completely Different,” in which we profile programs and business models that upend common assumptions about what’s possible in school food. In the schools served by not-for-profit DC Central Kitchen, children formerly accustomed to pizza and breaded chicken fingers eagerly chow down on house-made fresh food that routinely includes beets, cauliflower, and collards. The skilled staff who prepare it are people who have emerged from stressful life circumstances with the help of DCCK culinary job training. For DCCK, good school food is not an end in itself, but a cornerstone to a larger, community agenda. This program was sponsored by Edwards VA Ham